Zucchini Feta Pie

Zucchini Feta Pie
Contributor
Zucchini Feta Pie
Whole Foods Market

Zucchini Feta Pie

Though ideal for picnics, you'll think of any excuse to make this rich, savory pie, especially when zucchini is in season. To punch up the flavor, add a small handful of chopped fresh herbs or a generous pinch of freshly grated nutmeg.

Click here to see In Season: The Summer of Squash.

8
Servings
76
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5 small zucchini (about 1 1/4 pounds)
  • 3 Tablespoons all-purpose flour
  • 3 eggs
  • 6 Ounces crumbled feta
  • One frozen 9-inch regular or whole-wheat pie crust

Directions

Preheat the oven to 350 degrees.

Slice 1 zucchini very thinly and set aside. Grate the remaining zucchini, firmly squeezing them by the handful to remove as much liquid as possible.

In a large bowl, whisk together the flour and eggs. Reserve ½ cup of the cheese, and then stir the grated zucchini and remaining cheese into the egg mixture.

Transfer to the pie crust, top with the sliced zucchini (arranging it in circles, if you like) and reserved cheese, and bake until firm and golden brown, 50-55 minutes. Set aside to let cool, and then serve warm or cold.

Nutritional Facts

Total Fat
5g
7%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
19mg
6%
Carbohydrate, by difference
5g
4%
Protein
4g
9%
Vitamin A, RAE
26µg
4%
Calcium, Ca
104mg
10%
Choline, total
4mg
1%
Folate, total
17µg
4%
Magnesium, Mg
5mg
2%
Niacin
1mg
7%
Phosphorus, P
77mg
11%
Selenium, Se
5µg
9%
Sodium, Na
193mg
13%
Water
12g
0%
Zinc, Zn
1mg
13%

Zucchini Shopping Tip

Buy zucchini that is intact and has glossy skin. Avoid zucchini with brown or soft spots.

Zucchini Cooking Tip

Zucchini has a very high water content, lightly salt your zucchini prior to cooking so your dish does not become to watery.